Inadequate dietary vitamin D or its deficiency leads to malabsorption of calcium. Nutritional disorder leads to the rare disease rickets, which causes bones to become soft and bend in children. In adults, vitamin D deficiency leads to osteomalacia, which causes weak bones, bone pain and muscle weakness.
The body needs vitamin D to properly absorb calcium and phosphorus from the diet. However, keeping the right quantities of calcium and phosphorus in bones is challenging when vitamin D levels are low.
The two sources of vitamin D are-
- Natural sunlight
- Foods such as fish oil, Egg yolk and fatty fishes like salmon and mackerel
There are other disease conditions which lead to poor absorption of vitamin D-
- Inflammatory bowel disease
- Celiac diseases
- Kidney problems
To learn more about Rickets here-
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Steps to improve food safety in commercial food preparation units like restaurants
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- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Because some trait's phenotypes don't indicate their genotypes so in order to predict the phenotype of the offspring you have to know the genotypes of the parents
